<http://schema.org/recipeInstructions>
"Grate the Parmigiano Reggiano very finely.\r\n\r\nMix together the Parmigiano Reggiano and ricotta cheese thoroughly. Cover and set to one side until ready to serve.\r\n\r\nPut the pears, wine and sugar into a saucepan with the lemon zest, saffron and star anise. Heat and simmer very gently for about 20 minutes, until the pears are tender. Cool them until barely warm.\r\n\r\nShare out the pears, with some of the flavoured syrup, between four serving bowls. Spoon the cheese mixture onto them and serve.\r\n\r\nCook\u2019s tip: The pears can be made up to three days in advance, then covered and chilled until required. Warm them slightly before serving to enjoy them at their best.   \r\n\r\nRecipe courtesy of Parmigiano Reggiano."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/saffron-poached-pears-parmigiano-reggiano.html>